Main Dishes


Recipe Info - Skill Level
Recipe Info - Serving Size
9 servings, 3 enmoladas per serving
Recipe Info - Prep Time
15 min
Recipe Info - Cook Time
50 min
In their original form, enchiladas were street food and consisted of corn tortillas without filling accompanied by a dipping sauce. This Enmolada recipe is an authentic version of corn tortillas covered in a mole sauce and is quick, easy and delicious.


Step 1

Place tomatillos in a large saucepan with enough water to cover. Boil for 10 minutes or until tender. Set aside.

Step 2

Place dried chiles and enough water to cover in a medium saucepan. Boil for 10 minutes. Reserve water.

Step 3

Place tomatillos, chiles, tomatoes, onion, almonds, peanuts, breadcrumbs, 1 tablespoon sesame seeds, cloves, cinnamon stick, garlic, bouillon and 3 cups reserved chile water in blender; cover. Blend well.

Step 4

Strain mixture through a mesh sieve.

Step 5

Place 3 tablespoons oil in a large saucepan over medium-low heat. Carefully pour in chile mixture; add Abuelita chocolate. Cook, stirring occasionally, for about 10 minutes or until chocolate is melted and mixture is thickened.

Step 6

Heat ¼ cup oil in a large skillet. Lightly fry each tortilla approximately 30 seconds on each side.

Step 7

Fold each tortilla in half and place 3 on each serving plate. Cover with about 3/4 cup mole sauce and sprinkle with remaining tablespoon toasted sesame seeds.


Reviews For This Recipe

Recipe Books Are Here

Elevate your cooking skills and celebrate the joys of each season with our recipe books—don't wait, download them now!